Chinese Chicken Salad

Name: Chinese Chicken Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 -1 1/4 lb boneless skinless chicken breast; 2 garlic cloves, halved; 2 slices gingerroot, fresh, peeled (each about 1/4 inches thick); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes; 4 cups cabbage coleslaw blend; 1/2 red pepper, thinly sliced; 1/2 yellow pepper, thinly sliced; 2 green onions, sliced; 1 cup fresh spinach leaves, julianne sliced; 1/4 cup cilantro, chopped; 1 lime, juice of; 1 jalapeno pepper, seeded and minced; 2 tablespoons rice wine vinegar; 1 tablespoon soy sauce; 2 garlic cloves, minced; 1 teaspoon gingerroot, grated; 2 teaspoons sugar; 1/2 cup sliced almonds, toasted

Submitted by Mika G.

"This is very easy Asian Chicken Salad recipe. I got it out of our local paper and now I make it all the time. The only thing I do extra is the addition of cilantro. Don't let the list of ingredients stop you. It's really easy! I usually double the dressing because we like it really wet."

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Ready In:: 35mins
Ingredients:: 20
Serves:: 4

ingredients

1 - 1 ¹⁄₄ lb boneless skinless chicken breast
2 garlic cloves, halved
2 slices gingerroot, fresh, peeled (each about 1/4 inches thick)
¹⁄₄ teaspoon salt
¹⁄₄ teaspoon pepper
¹⁄₄ teaspoon crushed red pepper flakes
4 cups cabbage coleslaw blend
¹⁄₂ red pepper, thinly sliced
¹⁄₂ yellow pepper, thinly sliced
2 green onions, sliced
1 cup fresh spinach leaves, julianne sliced
¹⁄₄ cup cilantro, chopped
1 lime, juice of
1 jalapeno pepper, seeded and minced
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 garlic cloves, minced
1 teaspoon gingerroot, grated
2 teaspoons sugar
¹⁄₂ cup sliced almonds, toasted

directions

Place chicken, garlic, sliced ginger, salt, pepper and crushed red pepper in a saucepan. Add water to just cover chicken. Cover, heat to a boil, reduce heat and simmer, 15-20 minutes or until chicken is fully cooked. Drain and allow chicken to cook slightly.
Meanwhile, combine coleslaw mix, sliced red and yellow peppers, green onions, spinach leaves and cilantro in a salad bowl.
When chicken is cool enough to handle, cut into bite-size pieces and toss with coleslaw and vegetable mixture.
Whisk together lime juice, jalapeno pepper, rice wine vinegar, soy sauce, garlic, minced ginger and sugar; drizzle over salad and toss to coat evenly. Garnish with toasted almonds.

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RECIPE SUBMITTED BY

Mika G.

212

I am a working wife and mother of 3. My boys are teenagers (17 and 19)and my daughter is 10 years old. My daughter was adopted from South Korea and because of that Korean food has become one of my passions. We visited Korea for two weeks in the summer of 2007 and had the best time ever! We love Korea!  <a href=http://www.niftymaps.com/visitor-map.php?id=32782><img src=http://i.niftymaps.com/32782.png border=0 alt=Click to zoom in on my visitor map! /></a> Click on the map to see my most recent visitors! :) <a href=http://s216.photobucket.com/albums/cc269/erinalexa00/Anne%20Taintor/?action=view&current=37081.jpg target=_blank><img src=http://i216.photobucket.com/albums/cc269/erinalexa00/Anne%20Taintor/37081.jpg border=0 alt=Anne Taintor Make Your Own Damn Dinner Retro Vintage /></a>

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